Oregon Ribeye Steak Recipe with Coffee Rub & Blackberry Sauce for Arteflame Grill

Introduction

There is something undeniably primal about cooking over an open wood fire, and this Oregon Ribeye Steak recipe captures the rugged, earthy spirit of the Pacific Northwest perfectly. By combining the rich, roasted depth of a dark coffee rub with the tart, velvety sweetness of a fresh blackberry reduction, you create a flavor profile that is as dramatic as the Oregon coastline. The Arteflame grill is the ultimate vessel for this dish, allowing you to achieve a championship-level sear on the center grill grate while simultaneously simmering your fruit reduction on the flat-top plancha. This isn't just a steak dinner; it is an outdoor culinary experience that brings the forest-to-table vibe right to your backyard, perfect for impressing guests or treating yourself to a gourmet meal under the stars.

Ingredients

The Steak

• 2 large Ribeye Steaks (preferably bone-in, about 1.5 inches thick)
• 2 tbsp Olive Oil or melted butter (for coating)

The Oregon Coffee Rub

• 2 tbsp finely ground dark roast coffee (espresso grind works best)
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp coarse sea salt
• 1 tsp freshly cracked black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional for heat)

The Blackberry Pinot Reduction

• 1 cup fresh blackberries (or Marionberries if available)
• 1/2 cup Pinot Noir (preferably an Oregon vintage)
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 sprig fresh rosemary
• 1 tbsp cold unsalted butter

Instructions

Step 1: Prep and Season the Steak

1. Remove your ribeye steaks from the refrigerator about 45 minutes before cooking to allow them to reach room temperature. This ensures an even cook.
2. In a small bowl, mix the ground coffee, brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne to create the rub.
3. Pat the steaks dry with paper towels. Rub them lightly with olive oil, then generously coat all sides with the coffee rub, pressing it into the meat to adhere.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood (oak or hickory adds great flavor).
2. Allow the grill to heat up for about 15-20 minutes. You want the center grate to be searing hot (over 600°F) and the outer flat top plancha to be medium-hot.
3. Scrape the cooktop clean and apply a thin layer of seasoning oil to the flat steel surface.

Step 3: Simmer the Sauce

1. Place a heat-safe cast iron skillet or small sauce pot directly on the flat top plancha surface where the heat is moderate.
2. Add the Pinot Noir, honey, balsamic vinegar, rosemary sprig, and blackberries to the skillet.
3. Let the mixture simmer gently while you cook the steaks. Smash the berries slightly with a spoon as they soften. Cook until reduced by half and thickened (about 8-10 minutes).
4. Just before serving, stir in the cold butter to create a glossy finish, then remove from heat.

Step 4: Sear and Grill the Steaks

1. Place the seasoned ribeyes directly on the center grill grate for a high-intensity sear. Cook for about 2 minutes per side to lock in juices and create a beautiful crust. Be careful of flare-ups from the rendering fat.
2. Once seared, move the steaks onto the flat top plancha to finish cooking to your desired internal temperature. This indirect heat prevents the coffee rub from burning while the inside cooks perfectly.
3. Aim for an internal temperature of 130°F for medium-rare.

Step 5: Rest and Serve

1. Remove the steaks from the grill and let them rest on a cutting board for at least 8 to 10 minutes. This is crucial for retaining juices.
2. Slice the ribeye against the grain.
3. Spoon the warm blackberry Pinot reduction over the sliced steak and serve immediately.

Tips

Mastering the Oregon Ribeye on an Arteflame requires a little finesse with heat management. Because coffee rubs contain sugar and coffee grounds, they can burn and turn bitter if exposed to direct flame for too long. That is why the dual-zone cooking of the Arteflame is essential here—get your hard sear done quickly on the center grate, then rely on the consistent, radiant heat of the plancha to finish the cook gently. Additionally, when making the sauce, keep an eye on the reduction. If the grill is running very hot, move the skillet to the outer edge of the cooktop to prevent the sugars in the balsamic and honey from scorching. Always use a digital meat thermometer; visual cues can be deceiving when the outside of the steak is dark from the coffee rub.

Variations

While the classic Oregon style highlights blackberries and Pinot Noir, you can easily adapt this recipe to suit different seasons or flavor preferences. The versatility of the Arteflame cooktop makes experimenting easy. Here are a few ways to twist the recipe:

• The Hazelnut finish: Oregon is famous for hazelnuts. Toast some crushed hazelnuts on the plancha and sprinkle them over the steak for added crunch.
• Blueberry Bourbon: Swap the blackberries for blueberries and the wine for a splash of bourbon for a deeper, smokier sauce profile.
• Spicy Mocha: Increase the cayenne pepper in the rub and add a square of dark chocolate to the sauce for a spicy mole-inspired vibe.
• Herbed Butter: Skip the fruit sauce entirely and top the steak with a compound butter made from local herbs like thyme and sage.
• Elk or Venison: This rub and sauce combination works exceptionally well with game meats if you want to go truly wild.

Best pairings

To truly honor the "Oregon" theme of this dish, the beverage pairing is non-negotiable: a glass of Willamette Valley Pinot Noir. The earthy notes of the wine mirror the mushrooms and coffee in the dish, while the fruit notes complement the blackberry sauce. If you prefer beer, a dark porter or stout pairs wonderfully with the coffee rub.

For side dishes, utilize the rest of your Arteflame surface while the steak rests:

• Grilled Asparagus: Tossed in lemon and garlic, charred on the plancha.
• Roasted Wild Mushrooms: Chanterelles or Morels sautéed in butter right on the cooktop.
• Smashed Potatoes: Par-boiled baby potatoes, smashed flat, and crisped up on the steel griddle with rosemary.

Conclusion

This Oregon Ribeye Steak recipe is more than just a meal; it is a celebration of bold flavors and the joy of wood-fired cooking. The bitterness of the coffee, the sweetness of the berries, and the savory richness of the beef create a harmony that is hard to beat. Using the Arteflame grill allows you to execute this restaurant-quality dish with ease, turning your backyard into the best steakhouse in town. Whether you are a Pacific Northwest local or just dreaming of the misty pines, this dish brings a taste of the wild straight to your plate. Fire up the grill, pour the wine, and enjoy the sizzle.